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Celebrating National Curry Week – Vegetarian Curry
October 08th, 2020
This is a very straight forward curry to make. It contains the bright yellow spice turmeric and ginger which both have wonderful natural anti-inflammatory properties, making it a great dish if you have joint pains. The puy lentils give it a nutty crunchy texture.
2 tblsp oil
1 onion chopped
1 clove of garlic crushed
½ tsp chilli powder
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 thumb size piece of fresh ginger chopped
120g puy or speckled lentils
1 pint vegetable stock
1squeeze of lemon juice
1 large carrot chopped
1 cooking apple chopped
30g sultanas or chopped dried apricots
Fry the onion and garlic for 5 minutes.
Then add the spices and lentils and cook for a further 1 – 2 minutes.
Stir in the stock and lemon juice and simmer for 5 minutes.
Add the chopped carrot, apple and sultanas and simmer gently for 50 minutes.
Serve with brown rice and a green leafy vegetable .
Recipe provided by Nutritionist, Nicky Seabrook
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